Description
These Sourdough Discard Garlic Knots are a delicious way to use up sourdough starter discard, producing soft, buttery knots infused with garlic and parsley. Perfect as a savory snack or side, they are easy to prepare with a stand mixer and require a couple of hours of rising time for that perfect airy texture.
Ingredients
Dough Ingredients
- 100 g sourdough starter (or discard)
- 300 g water
- 6 g instant yeast
- 30 g butter (melted)
- 390 g all-purpose flour
- 30 g sugar
- 6 g sea salt
Topping Ingredients
- 15 g butter (soft)
- 1 teaspoon parsley (dried)
- 2 teaspoons garlic powder (or 2 minced garlic cloves)
- Black pepper (optional, to taste)
Instructions
- Combine Ingredients: Add water, sourdough starter or discard, instant yeast, melted butter, all-purpose flour, sugar, and sea salt into a stand mixer bowl.
- Knead Dough: Using the dough hook, mix until the dough becomes soft and elastic, which should take about 10 to 15 minutes.
- First Rise: Cover the dough and place it in a warm spot, allowing it to rest for approximately 2 hours or until it nearly doubles in size.
- Shape Dough: Transfer dough to a floured surface and roll it out into an 8 by 15 inch (20 by 38 cm) rectangle.
- Add Toppings: Evenly spread the soft butter across the surface of the dough, then sprinkle with garlic powder (or minced garlic), dried parsley, and a pinch of black pepper if using.
- Cut Dough: Cut the dough rectangle into 3 long strips, then cut each strip into 6 smaller pieces for a total of 18 pieces. Cut each piece in half to make 36 pieces.
- Form Knots: Take two small pieces and twist them together to form a knot. Repeat until you have 18 garlic knots total.
- Second Rise: Place the garlic knots on a parchment-lined baking tray, spacing them apart. Let them rise for about 1 hour until puffed.
- Bake and Finish: Bake according to your preferred temperature and time (typically around 375°F/190°C for 15-20 minutes until golden). Once out of the oven, brush knots with melted butter for added softness and flavor.
- Serve or Store: Serve warm immediately or store in the fridge for 7 to 10 days. Reheat before serving to enjoy fresh garlic knots again.
Notes
- The recipe uses sourdough discard to reduce waste and add tangy flavor.
- Instant yeast shortens rising time compared to pure sourdough fermentation alone.
- Using fresh minced garlic can give a stronger garlic flavor but adjust the quantity accordingly.
- Knots can be baked on a sheet at 375°F (190°C) for about 15 to 20 minutes until golden brown.
- Brush with additional melted butter right after baking for soft, flavorful knots.
- Store leftovers in an airtight container in the refrigerator for up to 10 days.
- Reheat gently in the oven or microwave to regain softness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
